MrPopo wrote:
I imagine the ground chuck can get the bits and pieces that were trimmed from the roasts.
Certainly, but I prefer to grind my own meat (ho ho). And if I asked for a chuck next to the rib, it would already be at around 80/20 concerning fat content.
It's very odd to me that cheap cuts of meat are now expensive. Skirt steak prices are outrageous, and chuck roast should be cheaper than ground chuck (at least common sense says that). I might end up making Italian beef with boneless ribeye steaks because there is no cost difference between that and a chuck roast.
I feel like Mugato and I have the same prescription from the same doctor. I know that supply and demand is a factor, but what a crazy factor is has become when corned beef is more expensive than babyback ribs. The cheapest cuts of meat are becoming the most expensive, and I understand things and tastes change but it would be cheaper for me to cook lobster than to cook a brisket or Italian beef. And a pack of "just okay" hotdogs costs more than a five pound chicken.
And I don't know the "food industry" that well, but I certainly know the grocery industry. People who don't take the time to cook drive up the prices like crazy for those that do.
Simply want to make Italian beef, no side dishes besides a few bottles of beer for under $25, for two people.
Beef = $18.00
Beer = $9.00
Pepperocinnis = $3.00
Bread = $ 2.00
It's a good thing I already have onions... But sheesh. I can cook a curry that will knock off your socks for four bucks. Then again, it's a once a year thing so I should be happy and not complaining.
